Creating Lemon Butter Lobster Risotto can be simple if you follow these straightforward steps:

1. Prepare the Broth: In a saucepan, heat the chicken or seafood broth over medium heat. Keep it warm but not boiling.
2. Sauté the Aromatics: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant (about 3-5 minutes).
3. Toast the Rice: Add the arborio rice to the skillet, stirring to coat the grains with butter. Toast for about 2-3 minutes until slightly translucent.
4. Add Wine: Pour in the dry white wine, stirring constantly until it is mostly absorbed by the rice.
5. Gradually Add Broth: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is al dente and creamy (about 18-20 minutes).
6. Incorporate Lobster: Once the rice is cooked, gently fold in the chopped lobster meat, lemon zest, and juice. Stir to combine.
7. Add Cheese and Butter: Mix in the remaining butter and grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
8. Rest the Risotto: Remove the skillet from heat and let the risotto sit for a couple of minutes to thicken slightly.
9. Garnish: Spoon the risotto into serving bowls and garnish with fresh parsley.

Following these steps will guide you in creating a delicious Lemon Butter Lobster Risotto that is sure to impress!